Method for producing fresh milk having a longer shelf life

ABSTRACT

A method for producing fresh milk having a longer shelf life. The method steps include: providing raw milk; and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.

This application is a national stage of International ApplicationPCT/EP2010/063511, filed Sep. 15, 2010, and claims benefit of andpriority to German Patent Application No. 10 2009 044 030.5, filed Sep.16, 2009, the content of which Applications are incorporated byreference herein.

BACKGROUND AND SUMMARY

The present disclosure relates to a method for producing fresh milkhaving a longer shelf life.

In a general method for producing drinking milk, see FIG. 1, raw milk isfirst heated to a preset skimming temperature. This can be, for example,between 55 and 62° C., in order to prevent protein damage.

After the skimming, that is to say separating the raw milk into creamand skimmed milk, the cream is homogenized.

Then the skimmed milk is optionally standardized by adding apredetermined amount of homogenized cream.

Hereafter, the standardized and homogenized milk must be pasteurized ata temperature between 72° C. and 75° C. and for a treatment time of 15seconds to 30 seconds. In this step, spoilage-relevant germs are killed.

Finally, the milk is cooled to a temperature of 6-7° C. Such a method ofproduction, with aseptic packaging, ensures a shelf life of up to 12days.

In addition, a great variety of methods are known which ensure anextended shelf life of milk. Usually, high-temperature heat-treatedmilk, however, exhibits significant taste differences compared withfresh milk.

For instance, what is termed extended shelf life, or ESL, milk is knownwhich has a shelf life of at least 20 days at storage temperatures T≦8°C.

An important precondition for a longer shelf life of milk is a greatgerm reduction of spore formers and a reduction of the total germ count.These accelerate the spoilage of milk to a great extent.

Known methods which are used in the production of ESL milk are describedhereinafter.

ESL direct heating system:

As starting product, standardized and thermally treated milk or onlyfat-standardized milk is provided in a store.

In the direct heating system, the product is regeneratively heated to70° C. to 85° C. and then heated to a maximum of 127° C. by direct steaminjection. After hot-holding the milk for 3 seconds, it is cooled in aflash cooler to 70° C. to 85° C. Aseptic homogenization at 70° C. thenfollows.

ESL indirect heating system:

As starting product, the same product as in the direct heating isprovided in a store. The milk is regeneratively heated to 70° C. andthen septically homogenized. The product is then heated to 105° C. to107° C. in the regenerative heat exchanger and heated in the heatersection to 127° C. for 2 seconds.

ESL microfiltration:

The raw milk here is separated at the usual skimming temperature of 55°C. The skimmed milk is then microfiltered likewise at 55° C. The creamcan be heated with the retentate in the course of 6 seconds to 105° C.to 125° C. and mixed with the skimmed milk and homogenized. The milk isthen pasteurized and cooled to 4° C. to 6° C.

Membranes having pore sizes of 0.8 μm to 1.4 μm are used which are saidto guarantee a germ retention greater than 99.5%. This produces alow-germ permeate and a high-germ retentate. The germ concentrate, orretentate, can be concentrated and after a high-temperature heattreatment can be recirculated to the permeate.

ESL deep-bed filtration:

In this method, filter candles made of polypropylene are used. The poresize of the prefilter is 0.3 μm and that of the main filter 0.2 μm. Thefiltration proceeds at separation temperature and the germs areseparated in the depth of the filter without forming retentate. Themethod sequence of the heating system corresponds to that of themicrofiltration.

The product of the method presented is organoleptically comparable withconventionally pasteurized milk. The removal of germs from milk bymicrofiltration for the purpose of extending shelf life has proved, inprinciple, to be particularly suitable.

DE 100 36 085 C1 discloses a method for removing germs from milk, inparticular in the production of milk for cheese making. For removinggerms from milk, the milk is separated into skimmed milk and cream in aseparator. Then germs are removed from the skimmed milk bymicrofiltration or a separator.

U.S. Pat. No. 3,525,629 A discloses a method for sterilizing milk forcheese making. In this method, a bacteria-containing milk slurry isseparated off from the milk in a two-step centrifugal method,sterilized, and recirculated to the milk circuit. Such a milk, however,cannot be termed fresh milk.

A two-step centrifugal germ removal is also disclosed in the article“Neuer Stern in der Milchstrasse”, translated as “New star in the milkyway”, by Iloi Wasen, Deutsche Molkerei Zeitung, 2003, pp. 40/41.However, specific method sequences are not disclosed in the article.

The document “Separatoren für Milch-Reinigung and Milch-Entkeimung”,translated as “Separators for milk purification and removal of germsfrom milk”, by Hanno R. Lehmann and Ernst Dolle as scientific documentNo. 12 Westfalia Separator AG, Oelde, 1st edition, 1986. FIG. 20 andchapter 3.1.2 disclose two-step removal of germs from skimmed milk. Thishas the disadvantage that the cream fraction either has a high fractionof spores or, on account of heating, only has a low fraction ofβ-lactoglobulin.

The present disclosure relates to proceeding from the previous prior artand providing a method for producing fresh milk having a longer shelflife. The embodiments, according to the present disclosure, provide fora method in which no high-temperature heat treatment of the milk or ofmilk components is necessary.

The present disclosure thus relates to a method for producing fresh milkhaving a longer shelf life. The method steps include: providing rawmilk; and performing an at least two-step centrifugal germ removalprocess of the raw milk before a standardization process of the raw milkis carried out. The present disclosure also relates to a method forproducing fresh milk having a longer shelf life, the method stepsincluding: providing raw milk; performing a first step of a two-stepcentrifugal germ removal process before a skimming process separatingskimmed milk is carried out, and performing a second step of thetwo-step centrifugal germ removal process during the carrying out of theskimming process separating skimmed milk. The present disclosure alsorelates to a method of a method for producing fresh milk having a longershelf life, the method steps comprising: providing whole milk;performing an at least two-step centrifugal germ removal process after astandardization process of the whole milk is carried out.

Thus, in the embodiments of the present disclosure, advantageously,germs are also removed from the cream contained in the fresh milk once,or, also advantageously, twice.

Embodiments of the method of the present disclosure are furtherdiscussed and disclosed herein and in the accompanying drawings andclaims.

By using an at least two-step centrifugal removal of germs, it ispossible to dispense with not only a filtration but also a heating totemperatures of about 125° C. of the raw milk before separation or ofthe drinking milk after standardization.

The at least two-step centrifugal removal of germs effects a high germreduction of spoilage-relevant spore formers. For instance, in one literof milk after the two-step centrifugal germ reduction, at most 1Bacillus cereus spore per 10 ml of liquid from which germs have beenremoved, or fewer of these spores, is detectable. Precisely this aerobicspore former increases a hundred fold in a period of 6 days and impairsto a great extent the shelf life of the milk owing to sweet curdling. Inthis manner, a milk having a longer shelf life is provided which has ashelf life at a storage temperature T≦8° C. in any case up to 21 daysand in which it is no longer necessary to add high-temperatureheat-treated material in the production. Although an extreme shelf lifeof 40 days or more is not necessarily achieved, compared withconventional fresh milk, the markedly increased shelf life period of aminimum of 20 days or more, in accordance with the present disclosure,provides a milk having extended shelf life which is not subject to anyflavor impairments owing to high-temperature heat treatment. Even thecream does not need to be high-temperature heat treated, but can be ifdesired.

The lactulose content achieved in the fresh milk having an extendedshelf life produced according to the present disclosure, and the contentof β-lactoglobulin are comparable with the corresponding contents infresh milk.

The minimization of germ-rich concentrate, which is removed via thediscontinuous emptyings of the separator drum, may, according to thepresent disclosure, be achieved by using a PRO+ system. That is to say,a system of the type of EP1786565 having fin bodies which are arrangedradially outside a disk package of a separator. Thus, it is possible todischarge very small amounts of concentrate arising in a very largeemptying interval.

The at least two-stage centrifugal germ removal, in accordance with thepresent disclosure, can, in addition to the step of skimming, beintegrated at various sites into a method for preserving fresh milk. Thegerm removal steps need not follow one another.

By an additional separation of solids off from the milk during theskimming, likewise a certain discharge of germs from the milk can beeffected already. The skimming step, however, is, in this context, onlyto be considered as a type of preliminary germ removal, but not as acomplete germ removal step.

Germ removal, in this context, of the present disclosure, means thetargeted treatment of milk or skimmed milk for clarifying from solids,such as germs, spores, bacteria and the like, which includes using aseparator, for example, a disk separator.

In this germ removal the liquid phase, or the influent milk, isclarified from solids centrifugally. It is within the scope of thepresent disclosure to recirculate a substream of the liquid that isclarified in this manner to the feed of the germ removal separator, inorder, for example, to further optimize the germ removal effect.

By integrating an at least two-step centrifugal germ removal into theabovementioned production method, an advantageous extension of the shelflife of the milk to a minimum of 20 days can be achieved in accordancewith the present disclosure.

It is advantageous when the at least two germ removal steps are alreadycarried out successively before the skimming, that the number of theaerobic germ formers in question has already been drastically lowered,before the various heating processes of, for example, the process stepsdescribed herein, to a value below the limit of detection.

In a further embodiment according to the present disclosure, at leastone germ removal step can proceed already before the skimming, whereas asecond germ removal step is integrated into the method during processingof the skimmed milk.

In a further embodiment according to the present disclosure, germs canbe removed from the whole milk in two successive centrifugal steps afterstandardization. That is to say, after feeding an amount of cream to theskimmed milk.

Whereas the first centrifugal germ removal lowers the number of thecorresponding aerobic spore formers by up to 90%, in the later course aseparate germ removal from the skimmed milk can proceed in a furthercentrifugal germ removal step.

To ensure freedom from germs, in this embodiment, it is advantageous if,after the separation step of skimming, the cream is briefly heated to atemperature, for example, of between 100 and 140° C. This is not only toensure freedom of the cream from germs, but also of the skimmed milkafter remixing.

Since freedom of the cream from germs is advantageous in the storage ofexcess cream, the cream can be heated briefly immediately after theskimming and before the quantitative division, such that germs are alsoremoved from the excess cream.

To ensure freedom from germs during storage of the fresh milk having alonger shelf life, an aseptic packaging, that is known, is advantageous.

Embodiments and working examples, according to the present disclosure,are further discussed herein.

Other aspects of the present disclosure will become apparent from thefollowing descriptions when considered in conjunction with theaccompanying drawings.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 shows a schematic sequence of a method for producing fresh milk.

FIG. 2 shows a schematic sequence of a first embodiment, according tothe present disclosure, of a method for producing fresh milk having alonger shelf life.

FIG. 3 shows a simplified circuit diagram of an arrangement foroperating the first embodiment of FIG. 2.

FIGS. 4 a, 4 b show schematic sequences of two embodiments according tothe present disclosure, of a method for producing fresh milk having alonger shelf life.

FIG. 5 shows a simplified circuit diagram of an arrangement foroperating the embodiment of FIG. 4 a.

DETAILED DESCRIPTION

FIG. 1 shows a flow chart of a known production process for producingfresh milk.

Stored raw milk 100 at a temperature of 2-8° C. is warmed or warmed upusing a plate heat exchanger in step 200 to a skimming temperature of50-60° C., for example, 55° C. Then, the raw milk is centrifugallyseparated in a separator into cream 310 and skimmed milk 360 in step300. Or, the milk is skimmed. The cream 310 is then, according to thedesired cream content of the milk, divided in step 320, where excesscream, step 340, can be stored, step 350, if desired. Then, the cream ishomogenized in step 330 in such a manner that a breakdown of fat ballsfor stability against creaming results.

The skimmed milk, step 360, is then mixed with the desired amount ofcream, standardized, and in step 400 warmed or short-time heated to atemperature of 70-80° C., or, for example, 74° C. That is done by way ofa plate heat exchanger, and in step 500 kept hot for a correspondinglylong time. At this temperature, spoilage-relevant microorganisms are tobe destroyed and unwanted enzymes inactivated.

For reduction of germ growth, the milk is then cooled, for example,using a plate heat exchanger, step 600, down to 4-6° C., or, forexample, 5° C., for storage, step 700. Aseptic packaging of the milk,step 800, in bottles or in aseptic drinking cartons and consumption ofthe packaged milk is possible in the course of 12 days.

FIG. 2 is a flow chart showing, in addition to the previously knownsteps, two germ reduction steps, 900, 901, that are added in accordancewith an embodiment of a method of the present disclosure. These two germreduction steps are integrated into the process before the skimming, orbefore skimming of the raw milk, step 300.

In this embodiment, after heating to a separation temperature of 50-60°C., or, for example, 55° C., step 200, the raw milk is freed frombacteria and spores in the two germ-removal steps 900 and 901. Alreadybefore the skimming step, a germ removal, or removal of germs from themilk, is thereby carried out at, for example, 55° C.

Therefore, on skimming, not only is substantially spore-free cream, step310, but also germ-free skimmed milk, step 360, are thereby obtained.The cream in the later course can be added back to the skimmed milk forstandardization. Pasteurization of the drinking milk afterstandardization can proceed, in this embodiment, at 74-85° C., or, forexample, at 80° C., such that remaining spoilage-relevant microorganismsand unwanted enzymes can be correspondingly destroyed or inactivated.

FIG. 3 shows the circuit diagram of a plant which is operated accordingto the flow chart shown in FIG. 2. In this embodiment, raw milk passesvia a feed Z into a storage tank 1 in which the raw milk is stored at,for example, 4-6° C. From the storage tank 1, the raw milk is passed viasubsection 2 a of a countercurrent-flow plate heat exchanger 2, wherethe raw milk is warmed to a temperature of 50-60° C., or, for example,55° C.

The raw milk is then transferred at this temperature into a firstgerm-removal separator 3. In this step, there is a coarse germ removalfrom the milk, wherein the number of spoilage-relevant spore formers canbe reduced by about 90%.

After the coarse germ removal, the raw milk is transferred into a secondgerm removal separator 4. In this second germ removal step, germs arereliably cleared in such a manner that at least Bacillus cereus sporesare no longer detectable.

The raw milk from which germs have been removed is then skimmed by askimming separator 5 in which the raw milk is separated into cream andskimmed milk.

The cream leaves the skimming separator 5 via the line 8 and can be keptat, for example, 74° C. by the heat exchanger 9. Alternatively, withinthe scope of the present disclosure, the heat exchanger 9 can heat thecream to a temperature of 110-140° C., or, for example, 125° C., inorder in this manner, to connect an additional thermal post-removal ofgerms. Optionally, in accordance with the present disclosure, acleaning-in-process, or CIP, of the plant can proceed via a separatefeed line.

By way of a valve (not shown), a quantitative division of the creamproceeds, wherein some of the cream can be removed from the process asexcess cream E and stored. Alternatively, within the scope of thepresent disclosure, further additional cream can be fed to the process.After the amount of cream is set to a predetermined value, the cream ispassed into a homogenizer 11. The cream is then recirculated to theskimmed milk via a valve (not shown).

This process, also termed standardization, takes place in a connectionpiece (not shown) as a connection of the skimmed milk line to the creamline.

The standardized fresh milk is then fed via a line to the plate heatexchanger 2 where it is warmed up on passage from for, example, 55° C.,see section 2 b to, for example, 74° C., see section 2 c. For heatingthe milk, in the present embodiment, steam D is used, which introducesthe required heat input in countercurrent by condensation. The milk, forhot holding, is then passed via a further heat exchanger 7. The heatingto, for example, 74° C. introduces a mild inactivation of spore formers.

The standardized fresh milk, at, for example, T=approximately 74° C., isthen in section 2 c of the plate heat exchanger. Then, via the section 2b, where T_(milk)=approximately 55° C., section 2 a, whereT_(milk)=approximately 8° C., and section 2 d, whereT_(milk)=approximately 4° C., cooled down to a temperature of 4-6° C.Section 2 d, according to the present disclosure, can be designed as icecooling using a coolant feed CF and a coolant outlet CO. Via an outletA, the fresh milk that now has a longer shelf life is passed onto anaseptic packaging system. Corresponding measurement and control devicesfor parameters, such as, for example, pressure, germ count, cell count,temperature, motor power of the separators, have not been shown in theFIG. 3 circuit diagram for the sake of clarity.

In FIGS. 4 a, 4 b, the two germ-removal steps 900, 901 occur at varioussites of the process sequence and are integrated therein. Whereas, inFIG. 4 a the first germ removal 900 proceeds before the skimming 300 orthe separation of the raw milk into cream, step 310, and skimmed milk,step 360, the germ-removal step 901 serves for removing germs fromskimmed milk, step 360. The cream that is separated off, subsequently tothe skimming step, is additionally heated to, for example, 125° C. inorder to ensure in this manner freedom of the cream from germs.

After the excess cream, step 340, has been separated off, step 320, apredetermined amount of cream is fed to the germ-free skimmed milk 360.Then, the drinking milk is again warmed up, step 400, in order toinactivate any remaining spoilage-relevant microorganisms or enzymes. Ahot holding step 500 then follows and also a cooling process, step 600,in such a manner that the resultant drinking milk can be stored andpackaged at a temperature of, for example, 5° C. or below.

In the example of FIG. 4 a, therefore, a first germ removal from the rawmilk proceeds before the separation and a second germ removal from theskimmed milk after the separation of cream and skimmed milk. Therefore,germs are removed separately from both components of fresh milk, creamand skimmed milk, in this process.

Alternatively, it is within the scope of the present disclosure, not togive the homogenized cream a high-temperature heat treatment but to passit, after the homogenization, back into the skimmed milk forstandardization and then to subject this mixture of skimmed milk andcream together to a second germ removal 901. This can then be followedagain by the steps 400 to 800 for final processing of the packaged freshmilk (see FIG. 4 b).

FIG. 5 shows the circuit diagram of a system which is operated accordingto the schematic shown in FIG. 4 a. In this embodiment, the raw milk,analogously to FIG. 3, is warmed to 55° C. in a plate heat exchanger 2′and then subjected to coarse germ removal in a germ removal separator3′.

In contrast to the working example of FIG. 3, the raw milk from whichgerms have been removed is skimmed by a skimming separator 5′ after thefirst germ removal step.

After skimming, the skimmed milk is passed into a second germ removalseparator 4′ where the skimmed milk is again subjected to germ removal,separately from the cream.

The remaining process steps are achieved in a manner similar to FIG. 3in terms of apparatus.

Compared with the methods of treatment in the pasteurization of“traditionally produced fresh milk”, in the production of fresh milkhaving a longer shelf life, in accordance with the present disclosure,greater demands are made of the quality of the raw milk, the processing,with respect to purity, and of storage, with respect to cooling. Forinstance, for packaging, primarily aseptic packaging comes intoconsideration. The raw milk should be of the highest quality andgenerally not older than 48 hours.

Alternatively, to the three embodiments of the present disclosure shown,a two-step centrifugal germ removal after standardization of the milk iswith the scope of the present disclosure. For this purpose, for example,as skimming separator, the applicant's model MSE 230-01-777 comes intoconsideration, and as germ-removal separators, the model CND-215-01-076,additionally converted to a PRO+ system, as described in E1786565, andthe model CSE-230-01-777, come into consideration. As germ-removal andskimming separators, continuously operating self-emptying diskseparators are, for example, utilized.

In this embodiment, a previously conventional Pasteur system can beretrofitted without problems with two additional germ-removal separatorsand corresponding heating and cooling devices for cream, in accordancewith the present disclosure.

The phase of bacteria and possibly a fraction of milk removed in theembodiment of the method according to the present disclosure, may besubsequently discarded. Sterilization of this phase by heating, that isto say destroying the bacteria and recirculation of such a sterilizedphase to the fresh milk from which germs have been removed may not bepreferred, since this adversely affects the quality of the fresh milk,in particular the content thereof of β-lactoglobulin and lactulose.

β-Lactoglobulin is a whey protein which occurs in cow's milk. A highcontent of β-lactoglobulin is an indicator of high milk quality. In theheating of the milk, denaturation of the milk protein occurs andconsequently a lower content of whey proteins, and so also ofβ-lactoglobulin.

Lactulose is a byproduct of a rearrangement reaction of lactose whichproceeds on heat treatment. Lactulose acts as a laxative and cannot beused by the human body. Lactulose is not present in raw milk. Therefore,a low lactulose content is an indicator of freshness and quality of themilk.

Hereinafter, some guide values are listed for lactulose content andβ-lactoglobulin content from the directive 92/46/EEC of the Council ofthe European Community. In addition, a proposal of the German FederalMinistry for Nutrition and Food (BFEL) for the β-lactoglobulin contentin various processed milk varieties is given.

Product EU proposal (92/46/EEC) Proposal of the BFEL Sterilized lowerlimit >600 mg lactulose/l — milk lower limit <50 mg β-lactoglobulin/lupper limit <1200 mg lactulose/l UHT milk lower limit >100 mglactulose/l — upper limit <50 mg β-lactoglobulin/l >400 mg lactulose/llower limit Peroxidase negative Peroxidase negative High- upper limit<50 mg lactulose/l >2000 mg β-lactoglobulin/l temperature heat-treatedupper limit >2000 mg β-lactoglobulin/l milk lower limit Phosphatasenegative Phosphatase negative Pasteurized upper limit Peroxidasepositive Peroxidase positive milk upper limit Lactulose not detectableupper limit >2600 mg β-lactoglobulin/l >3000 mg β-lactoglobulin/l

In the table listed above, sterilized milk, ultraheat-treated milk(UHT), high-temperature heat-treated milk and pasteurized milk arecompared and guide values for the individual varieties are stated inorder to enable a definition of individual milk varieties and to avoidthe risk of confusion on the part of the consumer. In this case, apasteurized milk may be made equivalent to a traditionally producedfresh milk, wherein the processing method is shown in FIG. 1.

Hereinafter, individual measured values of a pasteurized milk from rawmilk, from which germs are removed and which was treated according to anembodiment of the method of the present disclosure, according to FIG. 2are compared with the measured values of a microfiltered milk ordirect-heated milk.

In this case, the classification of a pasteurized milk is guided by theguide values stated in the table above for lactulose andβ-lactoglobulin.

Product Values Category Pasteurized milk made 3810 mg/l β-lactoglobulinPasteurized milk from raw milk from 5 mg/l lactulose which germs wereremoved ESL milk produced by 3980 mg/l β-lactoglobulin Still pasteurizedfiltration 9 mg/l lactulose milk ESL milk produced by 1490 mg/lβ-lactoglobulin High-temperature direct heating 26 mg/l lactuloseheat-treated milk

As can be seen from the measured values, the pasteurized milk producedfrom raw milk from which germs were removed is equivalent in quality topasteurized milk, or traditionally produced fresh milk.

Although the present disclosure has been described and illustrated indetail, it is to be clearly understood that this is done by way ofillustration and example only and is not to be taken by way oflimitation. The scope of the present disclosure is to be limited only bythe terms of the appended claims.

1. A method for producing fresh milk having a longer shelf life, themethod steps comprising: providing raw milk; and performing an at leasttwo-step centrifugal germ removal process of the raw milk before astandardization process of the raw milk is carried out.
 2. A method forproducing fresh milk having a longer shelf life, the method stepscomprising: providing raw milk: performing a first step of a two-stepcentrifugal germ removal process before a skimming process separatingskimmed milk is carried out; and performing a second step of thetwo-step centrifugal germ removal process during the carrying out of theskimming process separating skimmed milk.
 3. The method as claimed inclaim 1, further comprising the step of heating the milk after thestandardization process is carried out.
 4. The method as claimed inclaim 3, wherein the heating is carried out regeneratively at 70-85° C.5. The method as claimed in claim 1, further comprising the steps of:heating the raw milk to a predetermined skimming temperature; skimmingthe raw milk; dividing out an amount of cream on the basis ofpredetermined guide values; standardizing the milk by a mixing of theskimmed milk and an homogenized cream; heating the standardized milk;hot-holding the standardized milk; cooling the standardized milk; andpackaging the standardized milk.
 6. The method as claimed in claim 5,wherein the at least two-step centrifugal germ removal is carried outafter the standardizing of the milk and before the packaging of thestandardized milk.
 7. The method as claimed in claim 5, wherein at leastone step of the at least two-step centrifugal germ removal process iscarried out after the heating of the raw milk and before the skimming,and a second step of the at least two-step centrifugal germ removalprocess is subsequently carried out.
 8. The method as claimed in claim7, wherein the amount of cream is heated for germ removal after theskimming of the raw milk.
 9. The method as claimed in claim 5, whereinthe amount of cream is heated for germ removal after the skimming of theraw milk and before the dividing of the amount of cream.
 10. The methodas claimed in claim 5, wherein the packaging is carried out as anaseptic packaging.
 11. The method as claimed in claim 1, wherein atleast one step of the at least two-step centrifugal germ removal processis carried out in a separator having a disk stack made of separationdisks.
 12. The method as claimed in claim 11, wherein the separatorincludes fins, which fins are arranged radially outside the separationdisks in a drum of the separator.
 13. The method as claimed in claim 1,wherein a recirculation of a phase from a fraction of milk removedduring the method that has been sterilized of bacteria is notrecirculated into the fresh milk from which germs have been removed. 14.A method for producing fresh milk having a longer shelf life, the methodsteps comprising: providing whole milk; performing an at least two-stepcentrifugal germ removal process after a standardization process of thewhole milk is carried out.